Now add ⅓ cup corn kernels, give a quick mix.

Close immediately with a lid and keep flame in low once it starts to pop. Use a lid with a tiny hole else slightly leave a gap while closing for steam to escape.

Switch off once the popping sound stops completely. Open and measure 3 cups popcorn and add to a bowl and set aside.

Place a heatproof bowl on a sauce pan with water. Add ⅓ cup chocolate - I used a mix of dark chocolate and milk chocolate. Melt it well, remove from flame and set aside.

To a small pan add 2 tablespoon butter, let it melt. Now add ¼ cup brown sugar, 1 teaspoon cocoa powder and ⅛ teaspoon salt.

Mix it well using a spoon or whisk. Cook until it froths like this, do not overcook. Switch off. This should take just a minute or 2 thats all.

Add the sauce to popcorn.

Add melted chocolate.

Mix it well.

Transfer to a tray with parchment paper lined. Set aside for 15 minutes or until it does not stick and becomes dry.

Gently break.

Chocolate Popcorn is ready! It becomes crisp after it dries.

Store in airtight container.